Originally Posted by devin1428
Could anyone give an update to this for wine barrels? I am thinking about doing some Belgians aged in wine barrels
We ended up doing a wee heavy and aging it in a Merlot barrel. Brewed the beer in January 2010. Everybody fermented their beer. Beer was racked into the wine barrel in March 2010. Racked the beer out in September 2010. I bottled mine - some guys served it from kegs.
It was a great experiment. The barrel added a lot of complexity to the flavor. A dubbel would go well in that type barrel.
I am enjoying the beer, but it confuses my taste buds. The oak and wine flavors are unexpected but pleasant. I have a couple of bottles stashed away for sampling a year or two after bottling.
"You can't drink all day if you don't start in the morning."
Kegged - Where's Waldo Amber Ale
Dry peppering - Jalapeno Wheat
On the fruit - Currant Wheat and Huckleberry Wheat
Primary - FUBAR Weizenbock and Accidental Dunkelweizen
Hops - Centennial, Nugget, Mt. Hood, Cascade, Willamette, Magnum, Chinook